Pork fillet wrapped in prosciutto with barbecue butter

Barbecue butter

• 1 garlic clove
• ½ tsp fresh rosemary leaves
• 20 g eschalot
• 20 g sun-dried tomatoes in oil, drained
• 1 pinch salt, to season
• 1 pinch ground black pepper, to season
• 50 g unsalted butter, softened and cut into pieces
• ½ tsp liquid smoke seasoning (see Tips)

Pork fillet wrapped in prosciutto

• 1850 g water, plus extra to submerge bag
• 30 g freshly squeezed lemon juice or 1 tsp ascorbic acid (see Tips)
• 100 g prosciutto
• 250 - 300 g pork fillet
• salt, to season
• ground black pepper, to season
• 70 g basil pesto (see Tips)